5,337 sali recipes

Flour-coated chicken breasts seared golden then simmered in crushed Italian plum tomatoes with mushrooms, green pepper, onion, garlic, oregano, and basil. Electric skillet cacciatore over spaghetti.

Easy pot-au-feu with lean pork, leeks, carrots, and mixed vegetables simmered in beef broth with thyme and marjoram. A simplified French one-pot dinner ready in 90 minutes.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

A simple chocolate crumb cake made with chocolate syrup and topped with a buttery sugar crumble, all from one bowl. Mix the base, reserve some for the topping, and bake. Ready in an hour.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Flaky, golden borekas filled with cheesy mashed potato or garlicky spinach, brushed with egg wash and topped with sesame seeds. A beloved Israeli and Sephardic pastry that's worth every fold.

Introduce the Gingerbread Man to pancakes and you'll end up with a delicious breakfast you'll want to make every morning.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

The cookies will keep, their flavor improving, for at least a week.

A frozen pumpkin pie made with vanilla ice cream and a spiced pecan-gingersnap crust. Creamy, no custard to bake, and made entirely ahead in the freezer. A cool twist on pumpkin pie.

Crispy battered chicken strips with a tangy lemon sauce, tossed with colorful bell peppers. This Chinese-style deep fried lemon chicken is ready in one hour and rivals your favorite takeout.